"Chicken with Black Bean sauce is a Chinese traditional favorite. This recipe is thanks to Ben’s Mum and Dad, who helped create such a simple yet amazingly tasty sauce that is super versatile. This works well with pork, chicken and fish. The twist here is that the black bean sauce is made from scratch, not from a jar. The hand-made sauce isn’t difficult and is so much more flavorful when cooked – you can really taste the saltiness and black beans!"
Chicken with Black Bean Sauce
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 15mins
Cook time 10mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 pound boneless skinless chicken thighs
- 1/2 tablespoon black fermented salted beans
- 1 clove garlic, finely chopped
- thumb ginger, finely chopped
- 1 teaspoon chili flakes
- 2 teaspoon raw coconut cugar
- 1 teaspoon corn starch
- 1/2 tablespoon sesame oil
- 1/2 tablespoon extra-virgin olive oil
- scallions, chopped, for garnish
Method
Step 1
Add the fermented black beans into a large bowl and mash them with a spoon. Add in the garlic, ginger, sesame oil, extra-virgin olive oil, coconut sugar, chili, corn starch and mix all together.
Step 2
Cut the chicken thighs into piece (1.5-2 inches / 3-4cm) and add it to the bowl. Mix all together and let the chicken marinate in the bowl for 10-15 minutes.
Step 3
Pre-heat a wok with some water on the bottom and add in a bamboo steamer to the bottom.
Step 4
Pour the chicken into a ceramic bowl and place it on top of the bamboo steamer. Cook for 10 minutes.
Step 5
One ready, top with scallions and enjoy!